Hahaha- that's a question that will have to be answered as "it depends"!
It depends on so many things- first, remember that wine ages faster at room temperature. That is why for long term storage, cellar temps are always recommended. Second, the purpose of the bulk aging is important. Is it for simple aging before bottling? Or is for clarity? Or for cold stabilization? Sometimes you can kill two birds with one stone- cold stabilize the wine for clarity, and the excess tartaric acid will precipitate out as well as having the cold conditioning "smooth" out any harsh flavors.
In general, once fermentation is done cooler temperatures will allow the wine to age slowly and evenly as well as achieve clarity. But sometimes you want even colder temperatures if the wine has excess acid that will precipitate out during cold stabilization as "wine crystals". Aging the wine a bit at room temperature before bottling ages the wine a bit faster to make it ready to drink faster, and in some cases that is desirable.
Most wines can benefit from some time in cooler conditions while bulk aging. You can't really go wrong by having it at cellar temps, no matter what.